Teriyaki Pork Kabobs

I love grilling all summer long, and some of my favorite things to grill are kebobs. These Teriyaki Pork Kabobs are an easy kabob recipe using marinated pork tenderloin with pineapple, bell pepper and sweet onion. Ready in 30 minutes!

I happen to be a little obsessed with pineapple right now, so I try to incorporate it into nearly everything. Love it!

Teriyaki Pork Kabobs use a larger piece of meat cut into bite-size bits, which will allows it to cook faster on the grill. Vegetables will be firm, but cooked and pork will be tender, moist and flavorful.

The best part? Teriyaki Pork Kabobs only take 30 minutes to prepare and cook! I feel good about what I am putting into mine and my families body and also leaving us extra quality time during the dog days of summer

I like to make Teriyaki Pork Kabobs on a Monday and use up all of the leftover pieces of veggies I have in my crisper from the week before. A little mismatched, but hey, nothing goes to waste! Kids can even create their own custom kabobs!

Why You’ll Love These Pork Skewers

A quick and easy grilling recipe that is full of flavor- what’s not to love!

• Great for a bbq – We tend to grill a lot when the weather is nice. You can easily transport these to summer get togethers too.
• Simplifies dinner – Kabobs are a great way to cook both veggies and meat at the same time. This cuts down on food prep and cooking time.
• Full of flavor – Even though the ingredient list is short, these pork kabobs are absolutely packed with flavor!

Ingredients

This list of ingredients is for both the marinade and the teriyaki pork kabobs.

• Soy sauce – This will be the base and main flavor of our marinade. I like to use low sodium so things don’t get too salty.
• Light brown sugar – With less molasses than dark brown sugar, light brown sugar is the option to use here. There is plenty of sweetness already derived from the mirin and rice vinegar.
• Rice vinegar – Made from fermented rice, rice vinegar is sweet. Avoid substituting other vinegars and ensure to use this specifically.
• Sesame oil – Made from sesame seeds, this oil is sometimes challenging to source. If you can’t find it at your grocery store, check the “variations” section of this post for some alternative options.
• Garlic – Fresh minced garlic is always preferred to the pre-minced jar. The flavor is more fresh.
• Fresh ginger – Just like the garlic cloves, ensure that you mince the ginger unless you want a chunkier texture (like for a dipping sauce).
• Pork tenderloin – A pork tenderloin is a cut of meat that comes from the muscle that runs along the backbone and is skinny and long. Make sure it is cut into bite sized pieces.
• Pineapple – Fresh pineapple is easier to skewer, but you can use canned if a pinch and to save time. I buy precut fresh pineapple in the produce section.
• Bell pepper – I like to use at least two colors to make these kabobs colorful. I used red and green here.
• Sweet onion – You could use red onion here, but I like how the flavor of a sweet onion pairs with the sweet teriyaki sauce.

How to Make Teriyaki Pork Kabobs

You will love how easy it is to make these delicious kabobs.

1. Marinate the pork. Whisk together then soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic and ginger until fully mixed. Add the cubed pork and toss to coat. Cover and chill.
2. Remove pork from marinade. When ready to assemble the kabobs, remove the pork from the marinade and discard any excess.
3. Prepare skewers and grill. Soak wooden skewers in water. Heat the grill to medium-high heat. Oil the grates generously.
4. Add ingredients to skewers. Alternate pork, bell pepper, pineapple and sweet onion on the skewers.
5. Grill. Place the skewers over indirect heat, cooking for a few minutes before turning. Cook until the pork reaches an internal temperature of 160°F. 
6. Allow to rest before serving. Remove the kabobs and rest for a few minutes before serving.

Variations

There are plenty of ways you can make these teriyaki pork kabobs your own. Here are a few ideas.

• Meat – Instead of pork, you can really use any type of meat you’d like. I would suggest chicken or steak.
• Vegetables – In addition to or instead of the vegetables listed, you could also use mushrooms or a large red onion cut into wedges.
• Toppings – Make extra teriyaki marinade for topping. You could also sprinkle these kabobs with sesame seeds, scallions or red pepper flakes.

What to Serve with Teriyaki Pork Kabobs

These kabobs are super versatile and can be served with just about anything! You can serve them with fresh veggies like green beans or broccoli. A starch like rice or potatoes would be great too.

If you’re trying to stay low carb, cauliflower rice, a nice side salad or any other vegetable side dish would be perfect.

You can also serve these kabobs with other grilled meats. Burgers, hot dogs, or any other main dish you cook on a hot barbecue is great.

Tips for Making Kabobs

Check out my tips below to make the most of your bamboo skewers.

1. Soak skewers. If you are using wooden skewers, make sure to soak them for a good long time before threading them. This prevents fires, thus making this recipe for harissa chicken kabobs Smokey Bear approved.
2. Use metal skewers. Sometimes meat tends to spin around on the skewer, you can prevent this by using the double skewer method, using two skewers to anchor your food or using metal skewers with a swirl pattern or that are flat that prevents this from happening. The only drawback here is if you are making kabobs for a lot of people, you’ll be spending a pretty penny and may never use them again.
3. Grill basket. If you don’t want to mesh around with skewers at all, just get a grill basket. These things are fabulous!

Storage and Freezing

How to Store Leftover Teriyaki Pork Kabobs

You can store any leftover teriyaki pork skewers in an airtight container in the refrigerator for about five days.

Can I Freeze Teriyaki Pork Kabobs?

You can freeze raw pork in the marinade as long as it isn’t being frozen for the second time. You can also freeze cooked pork. If packaged properly, it will stay good for up to four months. 

More Fun Kabob Recipes

Grilling is our summer go to, especially when it comes to kabobs. Here are some of our favorites.

Caprese Skewer Recipe

4.88 from 8 votes

Caprese Skewers are the perfect party appetizer made with fresh mozzarella, basil, tomatoes, garlicky croutons, and zesty pepperoni, all drizzled with a tangy balsamic reduction sauce!

See The Recipe!

Garlic Shrimp Kabobs

4.88 from 8 votes

Looking for the perfect summer BBQ Recipe? Garlic Shrimp Kabobs with white cooking wine, garlic and fresh veggies are the perfect choice!

See The Recipe!

Harissa Chicken Kabob Recipe

4.82 from 11 votes

Harissa Chicken Kabobs use the spiciness of harissa paste and the coolness of Greek yogurt to make tender chicken on the grill.

See The Recipe!

Teriyaki Pork Kabobs

4.89 from 9 votes

Teriyaki Pork Kabobs are an easy kabob recipe on the grill using marinated pork tenderloin paired with pineapple, bell pepper and sweet onion. Ready in 30 minutes!

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Servings: 4

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Equipment

• Skewers

Ingredients

Pork:

• 1/2 cup low sodium soy sauce
• 1/4 cup light brown sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic , minced or grated
• 1 tablespoon fresh ginger , grated
• 1 pound pork tenderloin , cut into bite-size pieces

Kabobs:

• 1 cup pineapple , cut into 1×1 inch cubes*
• 1 red bell pepper , cut into 1-inch pieces
• 1 green bell pepper , cut into 1-inch pieces
• 1 medium sweet onion , cut into 1-inch pieces

Instructions

Pork:

• Whisk together then soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic and ginger until fully mixed. Add the cubed pork and toss to coat. Cover and chill for 1-2 hours.
• When ready to assemble the kabobs, remove the pork from the marinade and discard any excess.

Kabobs:

• Soak 10 wooden skewers in water for 30 minutes.
• Alternate pork, bell pepper, pineapple and sweet onion on the skewers.
• Heat the grill to medium-high heat (350°F). Oil the grates generously.
• Place the skewers over indirect heat, cooking for 2-3 minutes before turning. Cook for a total of 12 minutes or until the pork reaches an internal temperature of 160°F. Cooking times will vary greatly depending on the heat of your grill and size of the pork.
• Remove the kabobs and rest for 2-3 minutes before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Fresh pineapple is easier to skewer, but you can use canned if a pinch and to save time. I buy precut fresh pineapple in the produce section. Some grocers will also carry various vegetables precut for kabobs that can save even more time.

Nutrition

Calories: 177 kcal, Carbohydrates: 5 g, Protein: 27 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 84 mg, Sodium: 68 mg, Potassium: 557 mg, Sugar: 4 g, Vitamin A: 45 IU, Vitamin C: 21 mg, Calcium: 13 mg, Iron: 1.4 mg

Author: Jessica Formicola

Calories: 177

Course: Main Course, Main Dish

Cuisine: Japanese

Keyword: kabob recipes, teriyaki port kabobs

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